This blueberry yogurt loaf is just what you want with your morning coffee or at the end of a great meal. It’s a dense, lemony, buttery loaf of goodness. I’ve made it at least six times in the last month. It’s that good.

Don’t get the wrong idea and think it is a blueberry pound cake. It’s not. It’s a cross between a pound cake and a quick bread. It’s a lovely thing because you can use two bowls and you need no mixer.

I did find one problem. Four times out of six the blueberries sunk to the bottom. Using the trick of mixing 1-2 tablespoons of the flour with the berries didn’t seem to work. This is what I did to fix the problem somewhat. They are not as evenly dispersed as I would like, but better. What an aggravation when you cut into the loaf and you don’t have a blueberry with almost every bite! Anyway, I made the batter and poured into the loaf pan. Right before popping it into the oven I placed the blueberries that were coated with a tablespoon of the flour on top of the batter and gently folded them into the batter. I had better results with this method.